For an easier to carve option this Christmas day, try this rolled turkey breast, which is stuffed with a sweet and aromatic stuffing.
2kg turkey breast, skin on
50g of butter
Sea salt and ground black pepper
For the stuffing:
1 onion, finely chopped
1 tablespoon parsley, finely chopped
1 tablespoon thyme leaves, finely chopped
1 tablespoon sage leaves, finely chopped
100g dried apricots, finely chopped
Sea salt and pepper
For the gravy:
250ml of white wine
250ml of chicken stock
1 tablespoon of plain flour
To make the stuffing, heat a frying pan over a medium heat and melt the butter. Add in the onions and fry gently for 6 minutes until completely softened. Place the rest of the stuffing ingredients in a mixing bowl and add the cooked onions. Season with sea salt and ground black pepper and mix until completely combined. Set aside.
Preheat the oven to 200˚C. Butterfly the turkey breast or ask your butcher to do it for you. Lay it flat on a chopping board and pile on the stuffing down the centre. Carefully, tightly roll it up and then using kitchen string tie it in 1 inch intervals. Place the stuffed and tied breast in a roasting tray. Rub all over with soft butter and season with sea salt and ground black pepper. Cover with tin foil and roast the turkey breast in the middle shelf of the oven for 1 hour and 20 minutes (or 40 minutes per kg). Check that it’s cooked by inserting a metal skewer to the centre to see that the skewer is very hot and the juices run clear when removed. Baste regularly throughout the cooking time. 15 minutes before the end of the cooking time, remove the foil and allow the skin to go golden brown.
Remove from the oven, transfer the breast to a chopping board and allow to rest under tin foil while you prepare the gravy. Place the roasting tray over a medium heat and whisk in the white wine to deglaze the tin. Add in the chicken stock and reduce by half. If you want a thicker sauce, add three tablespoons of the gravy liquid to a small bowl and whisk together with 1 tablespoon of plain flour. When you have a smooth mixture whisk this back into the gravy and bubble away until it reduces the desired thickness. Season with sea salt and ground black pepper. Carefully remove the string from the cooked turkey and then carve in generous slices. Serve with the warm gravy and the Christmas sides of your choice.Continue reading >>